Based on broadly annotated recipes published in 1855, this historical treasure trove of food sourcing and cooking has been reworked for modern readers by editors Nathalie Cooke and Fiona Lucas. These authors have been deeply immersed in Canadian culinary history for most of their careers, dedicated to making their findings both accurate and interesting. With this material, I could imagine them setting out together on a journey of discovery, much like Parr Traill and her family did when they sailed from the relative luxury of their “sylvan” Suffolk homeland in 1832 to become bush farmers in Duoro Township north of the hamlet of Peterborough. Our intrepid editors ended up with a Canadian culinary treatise that every curious home cook or chef should read.

Les chercheurs doivent citer ce travail comme suit :

• Stewart, A., (2025), "Catherine Parr Traill’s The Female Emigrant's Guide: Cooking with a Canadian Classic by Nathalie Cooke and Fiona Lucas (Eds.)", HSSCommons: (DOI: 10.15353/cfs-rcea.v4i2.261)

  Copy Citation | Export metadata as... | JSON | CSV | RO-Crate | BibTex | EndNote

1. Canadian cuisine
2. Catherine Parr Traill

Original publication: Stewart, Anita. "Catherine Parr Traill’s The Female Emigrant's Guide: Cooking with a Canadian Classic by Nathalie Cooke and Fiona Lucas (Eds.)." Canadian Food Studies / La Revue canadienne des études sur l'alimentation, vol. 4, no. 2, 2017, pp. 61-63. DOI: 10.15353/cfs-rcea.v4i2.261. This material has been re-published in an unmodified form on the Canadian HSS Commons with the permission of Canadian Food Studies / La Revue canadienne des études sur l'alimentation. Copyright © the author(s). Work published in CFS/RCÉA prior to and including Vol. 8, No. 3 (2021) is licensed under the Creative Commons CC BY license. Work published in Vol. 8, No. 4 (2021) and after is licensed under the Creative Commons CC BY-SA license. For details, see creativecommons.org/licenses/.